For our version of this classic dip, sliced onions are first caramelized in pure butter, then stirred into a tangy mixture of sour cream, cream cheese, and seasonings.
Ingreadient
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2 tablespoons unsalted butter
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3 medium onions, halved and thinly sliced
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2 tablespoons water
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1 1/2 cups sour cream, at room temperature
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8 ounces cream cheese, softened
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1 tablespoon finely chopped flat-leaf parsley
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1/2 teaspoon onion powder
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1/2 teaspoon Worcestershire sauce
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Kosher salt
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Freshly ground black pepper
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Potato chips, for serving
Direction
- In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Add 2 tablespoons of water and cook, stirring, until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes.
- Transfer the onions to a cutting board and coarsely chop. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder, and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Serve at room temperature with potato chips.
